Asparagus with Hollandaise Sauce

By tulawdog

Ingredients

• 1 ⁄4 cup white wine vinegar
• 1 ⁄4 cup dry white wine
• 10 black peppercorns
• 1 large shallot, finely chopped
• 8 egg yolks, beaten
• 1 cup unsalted butter, melted
• and cooled
• Kosher salt, to taste
• Tabasco sauce, to taste
• 1 tsp. fresh lemon juice
• 1 1⁄2 lbs. asparagus, woody ends
• removed

Preparation

Step 1

1. Put vinegar, wine, peppercorns, and shallots into a large skillet over medium-high heat; simmer until reduced to about 2 tbsp., 5–6 minutes. Strain reduction through a fine-meshed sieve and let cool.

2. Pour water into a medium pot so that it reaches a depth of 2"; bring to a simmer over medium heat. In a large bowl, whisk together reduction, yolks, butter, salt, and Tabasco. Set bowl over pot; the bottom shouldn't touch water. Whisk mixture until thick, 4–5 minutes. (Don't be alarmed if it looks curdled.) Remove bowl from heat; add lemon juice and 1⁄4 cup warm water; whisk until sauce is smooth; keep warm.

3. Bring a large pot of salted water to a boil over high heat. Add asparagus; cook until just crisp-tender, about 4 minutes. Drain and transfer to a serving platter. Pour sauce over asparagus and serve.